The epoc of champagne birth is considered to be the period between the 17th and 18th century.

The inventor of champagne is called Daume Pierre Perignon who was the steward of Oville Abbey (which means that he was in charge of foodstuffs and wine cell). In memoirs ("Maniare de cultiver la vigne et de faire le vin en Champagne") were published 1718 in France where the fact is in particular indicated that sparkling wines with light shadow (nearly white) apperared in Champagne in about 1668 and 30 years later in France the preference to them could be lined out.

According to Frolov-Bagreev who was a famous Soviet champagne maker, the discovery of champagne is likely to be the matter of case. The only predisposition of white wines of the southern regions of France to give underfermentation when fermenting first leads to their secondary fermenting in spring. To believe Vergilius saying about "foaming cup" the Romans knew sparkling wines, moreover, they found crystal glasses of flutelike shape in the excavations which are produced nowadays especially for champagne.

The appearance of champagne can be related to the fact that in the middle of the 17th century Champagne as well as Burgundia was famous for its red wines. That's why the care was taken mainly of these wines. White wines took the position behind and that's why the facts of secondary fermentation after the botting were quite probable. These facts repeated themselves and aroused interest causing attempts to create a new technology. In due time people were found, who created the famous French champagne through the way of trial.

The role of personality in the history

Pure facts

How we experienced it